Cheesy Black Bean and Corn Quinoa Taco Skillet

A one pan skillet meal that is so simple to make, everything cooks together perfectly! Nutritious, light, and perfect for Taco Tuesday or even a hearty lunch.

I have introduced Taco Tuesday to Meatless Monday, and they are now a great pair! I love this vegetarian version of tacos that is so filling, and absolutely delicious. I mean, look at that bubbly cheese. What could be possibly be wrong with this dish? Nothing, absolutely nothing. Recently with the hunky husband out of town, I was craving some Mexican bean type dish. Remember I told you he hates beans? We eat them like crazy when he’s gone; my kids love them and I love to make complete meatless meals that are filling. I didn’t dare mess with their favorite Taco Tuesday, so we had this 2 days in a row.

The kids were thrilled to eat this 2 days in a row. I also wrapped the contents of this dish in a flour tortilla for them, so there is that. Me? I just enjoyed with a ton of fresh cilantro, chopped avocado, fresh tomatoes, and green onions in a large bowl. I was also able to pack with me a nice portion for lunch at the beach. I shared with my friend, she loved it too. So you can see, this one pan skillet will make a nice amount!

So back to this one pan thing. What made this dish easy was my large cast iron skillet. Everything was cooked together. I first sautéed the onion, pepper, garlic, and corn. Then I threw in canned tomatoes, black beans, quinoa, taco seasoning, and broth. The taco seasoning can be your favorite store bought seasoning, or a homemade variation below in the recipe. Whatever you choose!

When the quinoa was nice and fluffy, I topped with some shredded pepper jack cheese. I then stuck in the oven for five minutes until bubbly and perfect! The cheese is optional, but kind of necessary.

Instructions

In a large skillet, heat the olive oil over medium heat. Add onion, garlic, jalapeño, and corn. Cook for 5-7 minutes until fragrant, and the onion is translucent.

Add quinoa, tomatoes, beans, taco seasoning, and broth. Stir to mix all together. Bring mixture to a boil, cover and reduce heat to low (simmer). Keep covered for about 15-20 minutes, or until quinoa has absorbed the liquid and is nice and fluffy.

Squeeze lime juice over the top of the quinoa. Top with pepperjack cheese (if using), and place in the over for 5 minutes or until the cheese is nice and bubbly.

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I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More